Eggs Benedict with Avocado Recipe (2024)

This post may contain affiliate links. Please read our disclosure policy.

Brunch is ourfavorite meal. It could be 4 o’clock in the afternoon and I’d still be ready to crush breakfast. Eggs benedict is by far Patty’s item of choice. While I love eggs benedict, I’m more of a “hungry man special” kind of guy. I want it all—bacon, eggs, sausage, toast, and home fries. I can’t stand choosing between bacon or sausage. I WANT BOTH, WE ALL WANT BOTH.

My eggs benedict recipe consists of your standard poached eggs served on toasted French bread topped with bacon, sliced avocado, and of course, hollandaise sauce.

If you love eggs, you know there are so many ways to prepare them. Give shakshuka a try if you are a fan of tomatoes. Along with wanting everything on my plate at once, a diner-style breakfast skillet allows you to cook eggs any way you like.

How to Make Eggs Benedict

Word to the wise. Eggs benedict is not as intimidating as it may seem, it’s just a lot of moving parts at once. My biggest tip would be to prep everything beforehand and have the eggs cracked in small prep bowls so you can gently pour them into the simmering water for poaching.

Bake or Fry Bacon

A much more hands-off approach would be to bake the bacon in the oven so it’s one less thing to have to fuss with, You could also fry and keep warm in the oven while prepping everything else. I’d highly recommend baking your bacon so it can cook while you’re managing everything else.

How to Poach an Egg

BBC Food has some good tips onhow to poach an egg. Poaching the perfect egg just takes a little bit of practice but it is much easier than you may think. Watch their videohere. You can do it without creating a whirlpool too. This allows you to poach 3 or 4 eggs at a time with ease.

Gently crack the egg(s) into a large pot of simmering water for about 2-3 minutes (time with your phone, don’t guess). This is the sweet spot. The only real trick is a splash of vinegar in the water so the egg whites firm up faster. They can rest on a plate for a few minutes if needed.

Hollandaise Sauce without a Double Boiler

The trickiest part is the hollandaise sauce, not the egg poaching as one may think. If you cook at too high of a heat, the egg will start to solidify and you’re left with clumpy butter. Cook low and slow for best results. As soon as it’s done remove it from the heat and cover with foil to keep warm.

I don’t have a double boiler and trust me, you don’t need one. My makeshift double boiler is a metal bowl on top of a medium-sized saucepan filled with lightly simmering water. You want the bowl to be large enough to stack on top of the saucepan withouttouching the simmering water below. You need 1-2 inches of breathing room to provide the perfect amount of indirect heat.

My recipe calls for pre-melted butter before adding to the egg yolks. It speeds the process up significantly and makes for less room for error. That’s all I got for you on this one. Pair this with a bloody mary and you’ll be crowned king/queen of brunch.

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & areview in the comments!